How I Built This with Guy Raz
What It Really Takes To Build a Food Business: Part 1
Oct 18, 2024
In this engaging discussion, Becca Millstein, founder of Fishwife, Brian Rudolph of Banza, and Caue Suplicy from Barnana share their culinary entrepreneurial journeys. They delve into the challenges of launching food brands during the pandemic, from supply chain woes to creative solutions. The trio discusses their unique products, such as gourmet canned fish and chickpea pasta, while reflecting on the importance of branding and personal dietary shifts. Their stories highlight resilience and innovation in the competitive food industry.
36:16
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Quick takeaways
- Becca Millstein's journey emphasizes the critical role of innovating within an untapped market while building a strong brand identity.
- Brian Rudolph's experience highlights the challenges of scaling production and maintaining quality after attaining initial retail success.
Deep dives
Becca Milstein's Journey to Fishwife
Becca Milstein founded Fishwife after experiencing a revelation during the COVID-19 lockdowns, drawing inspiration from her travels in Spain where she encountered a fresh take on canned fish. Before starting Fishwife, she had no intention of becoming an entrepreneur, having developed her skills in marketing through her work at various startups. The need for high-quality, accessible canned fish became clear as she consumed this product during the pandemic, leading to discussions with friends that solidified her business idea. She recognized an untapped market in the U.S. for premium tinned fish and committed to revitalizing the category with innovative branding and a strong visual identity.
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